The name Antonin Rodet has been rhyming with Mercurey in the heart of the Côte Chalonnaise since 1875, when the house was founded by Antoine Rodet, known as Antonin. The Clos Rodet, a 17^th Century bourgeois mansion situated in the heart of the village, is embodying the House’s historical heart, cellar and values.
For decades, the visionary Rodet family did not hesitate to invest in one of the oldest terroirs in Burgundy and contributed to the business development of the House, brought the Rodet signature into international markets and enhanced its reputation to become a reference in Mercurey and far beyond the native region.
BOURGOGNE
GAMAY NOIR

click on one of the vintages below for further information

2022   2023  

100% Gamay Noir.

Colour: Deep garnet red with with violet highlights.
Bouquet: Intense nose with black and ripe fruits aromas such as burlat cherries, blueberry and blackcurrant, blending perfectly with spicy and roasted notes. 
Palate: Fleshy mouth, both fruity and spicy with elegant, mellow tannins and a nice complexity offering a light sensation of sweetness in osmosis with the fruity aromas.

Perfect pairing with all type of delicatessen, cold and cured meats, red meat and cheese but also exotic dishes such as couscous, chili con carne, fajitas and tajine.

Serve at a temperature of around 15-16°C. (59-60°F.).

Ready to drink now but can also be kept 2 to 3 years.

Bourgogne Gamay became a new regional appellation from the 2011 vintage. The grapes must come exclusively from the Beaujolais Crus: Brouilly, Chénas, Chiroubles, Côte de Brouilly, Fleurie, Juliénas, Morgon, Moulin à Vent, Régnié and/or Saint Amour.

Gamay from the vineyards of the Beaujolais and Beaujolais Villages appellations cannot be used in the case of this new appellation.

Maceration lasted around 15 days under controlled temperature (25-28°C.) with regular cap punching and pumping over. After pressing, the temperatures are lowered in order to preserve the fruit aromas. The wine is then transferred into stainless-steel tanks for a major part to obtain a good balance maximum fruit flavours and the delicate wood brought by the other part of the cuvée which was aged in barrels. Malolactic fermentation was totally completed to bring roundness to the wine.